Use of intensive sweeteners in public food

The gist of this article boils down to the relevance and prospects for the use of sweeteners, taking into account their synergism, materials and methods of tasting analysis for modeling the optimal combination of the selected triads of sweeteners with food acids and thickeners of a polysaccharide nature. Sweeteners are used for the development of a universal base mixture, for the development of recipes for low-calorie sweet dishes in public catering. Global trends in the search for effective solutions to reduce the calorie content of food products are very relevant in the modern world. The widespread use of refined sugar in the food industry and public catering leads to a rapid increase in all economically developed countries of such socially significant diseases as obesity and type two diabetes. The search for solutions to this problem is relevant in all developed countries of the world. The production of high-intensity sweeteners, namely the emergence in the 1980, revolutionized the production of low-calorie drinks. The lack of production of sweeteners worldwide has stimulated manufacturers to develop and manufacture new sugar substitutes. Production of acesulfame potassium and sucralose soon began. Currently, sweeteners are widely used in the food industry and pharmaceuticals. Unlike white sugar, sweeteners do not affect blood sugar levels and are virtually calorie-free. This is very important for many groups of the population, patients with type 2 diabetes mellitus, obese people who monitor the calorie intake of their diet.